parathas are a savoury version of the plain paratha. They can be
eaten hold or cold and served with plain yoghurt, cucumber raita
or pickles and other condiments. Methi is a bitter vegetable, but
when mixed with other ingredients to make these parathas it forms
a tasty and healthy vegetarian snack.
Time: 15-20 minutes
Resting Time - 30 minutes
Cooking Time - 45 minutes
Makes 16-18 Parathas
wholemeal flour (plus a little extra for dusting.)
200g Fresh of Frozen Methi leaves (washed and finely chopped)
225ml - 250ml lukewarm water
1-Tablespoon Natural Yoghurt
1 Teaspoon ginger paste, 1 Teaspoon green chilli paste
1.5 Teaspoons ground cumin powder
2 Tablespoons oil
0.5 Teaspoon ground turmeric
1 Teaspoon sugar
the flour in a large mixing bowl and add all the ingredients expect
the water. Gradually add the lukewarm water, mixing the ingredients
by hand. The exact quantity of water required will vary depending
on the absorbency level of the flour. Roughly milled flours will
absorb more water and smoother-milled flours slightly less. The
dough will become "yellow" and will be of a sticky consistency
a little oil and carry on kneading until the dough is soft and pliable.
It may still be quite sticky at this point. Cover it with a cloth
and leave it to rest for 30 minutes.
the dough into 16-18 sized balls.
each ball into a reasonably thin round - use the flour to dust if
the dough is sticking to the 'adni'. Another method of rolling is
to first cover the 'adni' with a piece of medium gauge plastic -
not cling film but a thickness akin a Ziploc bag - to help with
the stickiness. You then turn the rolled paratha into your hand
and peel off the plastic before placing the paratha in the pan.
Skilled cooks can peel the plastic off from the paratha whilst it
is in the frying pan, but we advise CAUTION as you may end up with
plasticised paratha or burnt fingers!
heat a non-stick frying pan. Put the rolled paratha into the heated
pan and cook for one minute on medium heat until bubbles start to
appear on the surface of the paratha. The colour of the paratha
will also change form translucent to opaque. Once cooked on one
side, turn and cook the other side in the same way. The brush a
little oil onto the surface, turn once more and fry as you would
a plain paratha (approx. 30 seconds for both sides, pressing firmly
with a slice).
the rest of the parathas in the same way and keep then soft and
warm by wrapping them well in foil.
parathas make an ideal snack served with pickles or yoghurt raita
and a cup of masala Tea!